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Loaded Slow-Cooker Baked Potatoes

  • prep: 20 mins
    total time: 8 hours 20 mins
  • servings: 4
Photography: Romulo Yanes




  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • 10 ounces cremini mushrooms, trimmed and quartered
  • 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces
  • Salt and pepper
  • 1/4 to 1/2 cup vegetable or chicken broth, hot
  • 2/3 cup low-fat plain yogurt, room temperature

Cook's Note

No Slow Cooker?
Prick and bake the potatoes at 400 degrees for 1 hour or microwave on high for 15 to 20 minutes.


  1. Step 1

    Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.

  2. Step 2

    In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.

  3. Step 3

    Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.

Everyday Food, October 2012



Reviews (1)

  • Courtney M 28 May, 2014

    I made these for dinner tonight and they were quite good! The flavors were fantastic! I would recommend putting the potato-yogurt-broth mixture in an electric mixer, as that will make the mix creamier. Over all, very good!